Go Back
Email Link
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
US Customary
Metric
Smaller
Normal
Larger
Print Recipe
Add to Collection
Go to Collections
5
from
2
votes
Summer Squash Casserole Recipe
This summer squash casserole makes a great summer side dish!
Course:
Side Dish
Cuisine:
American
Servings:
8
servings
Calories:
193
kcal
Ingredients
4
cups
yellow summer squash
(sliced)
4
cups
zucchini
(sliced)
½
cup
yellow onion
(chopped small)
6
medium
garlic cloves
2
tbsp.
oil
½
tsp.
ground black pepper
2
tsp.
ground nutmeg
½
tsp.
dried sage
¾
cup
almond milk
(unsweetened)
1
large
egg
1
cup
almond flour
(or low carb baking mix - see link above)
¼
cup
raw hemp seeds
(hemp hearts
salt
to taste at serving
US Customary
-
Metric
Instructions
Roughly chop the garlic and onions.
Sauté the onions in the oil until translucent, then add the garlic and sauté for one more minute.
Slice the squash to about a 1/4 inch thickness. Keep the thickness uniform for even baking.
In a mixing bowl, combine the spices, almond milk, egg and almond flour which a whisk.
Then whisk in the onions and garlic.
Oil a casserole dish and begin layering the squash with the onion mixture.
Top with the raw hemp seeds and bake at 350 F. for about 50 minutes or until the squash is soft and cooked through.
Allow to cool slightly and serve.
Salt and pepper to taste.
Notes
Please note that the nutrition data is a ballpark figure. Exact data is not possible.
Nutrition
Calories:
193
kcal
|
Carbohydrates:
9
g
|
Protein:
7
g
|
Fat:
15
g
|
Saturated Fat:
1
g
|
Cholesterol:
23
mg
|
Sodium:
46
mg
|
Potassium:
333
mg
|
Fiber:
3
g
|
Sugar:
4
g
|
Vitamin A:
320
IU
|
Vitamin C:
21.7
mg
|
Calcium:
100
mg
|
Iron:
2.1
mg